All’onda

Creamy sauce bathing and coating every millimeter of chewy, al dente bucatini and the taste of uni… yum…and the Mozarella appetizer was also amazing.
Only gripe was that the olive oil cake was very dry. I attacked and conquered the Ricotta Gelato and was content enough.

Came here for restaurant week. Cool and cutesy place. Being a date and get the chicken, perfectly fried and moist. Well done if not a bit salty. Uni pasta is probably a popular item, if you can deal with the strong uni taste with every bite. I felt like I was tasting the ocean with each bite, some may find that to be unpleasant. Decent happy hour deals, oh and the short rib seems to be popular. It looked massive from the looks of it and slot of folks seemed to have ordered it

I love Japanese food and Italian food, so fusion of the two would be something I would be very interested in. On top of that, it is Venetian cuisine mixed with Japanese food, which I can’t say if I ever had the opportunity to try them. We went during the Winter Restaurant Week.
Second floor is the dining area, and it had simple design with brass and dark wood. The brass light fixtures by the tables were really interesting in shape and design. You can see it is not a «family» friendly restaurant, but more for adults only, providing that calm, relaxing atmosphere.
We had fluke, meatballs, eggplant parm, and porgy ended with olive oil cake. They were all very well constructed, beautifully presented, and tasty. LOVED the eggplant parm!
Overall, we enjoyed the experience, and for $ 38 per person for the three-​course dinner, I think it was totally worth it. The service was ok, not too friendly but very efficient. Other staff (not our waiter) kept our table clean, and make sure our water glasses were filled. I don’t think we will be going back for a casual dining here, but more for a special occasion in the future. You can read my full review of this restaurant and food on my food blog, foodlovergirl.

So this is for restaurant week, it was sort of difficult to get a reservation but was finally able to for dinner. Walking in, it was a lot smaller than expected, décor nothing special. We were given the RW menu and told it’s straight forward as our waiter walked away…
I ended up trying the fluke for appetizer… it wasn’t that great, it had 4 small pieces and one almost made me gag. My friend got the meatballs and that was sadly best part of meal. Plate included 2 meatballs and had bbq flavor to it.
For main course we got the short rib which only comes for 2 people. It tasted average, but the meat was soft. Top had salt and pepper. Sauce it came with was waaayyy too sweet.
Desert we tried both options. 1 was gelati which was 2 normal scoops of regular ice cream. Other was olive cake which was too dry and bland on it’s own but okay with ice cream.
Our bill at end was higher than expected. It was suppose to be 38 per person but short rib was 18 more and waiter never mentioned. Honestly I would have been disappointed if it was a 10 $ meal: /

Came here for restaurant week. I got the meatballs, bucatini with smoked uni, and olive oil cake.
The meatballs serving was so big! What a deal. The shaved bonito on top was a little weird tasting with the cheese in the meatballs, but overall really awesome.
The bucatini dish was really small but loaded with uni. It was an $ 8 added on price, but compared to the $ 30+ price on the regular menu it was also a steal. As I ate it I kept thinking, «man this dish is tiny.» But as I continued eating I found myself becoming quite full. The cream sauce paired with uni was very very decadent and rich, and the bucatini was perfectly al dente and held its own against the sauce.
Dessert was probably the highlight of the whole meal. The olive oil cake was made with a grassy, tasty, very high quality olive oil. The cake was just slightly oil, and not in a gross way, but in a way that adds more richness. The outside was just slightly crisp. Paired with the ricotta gelato and pepper flavored (?) chia seeds it was an unforgettable dessert. Everything had a touch of savoriness without being overly sweet.
My only criticism would be the waiter. Halfway through the meal he seemed to have completely forgotten about our existence and we had to wave him down.

We have been dining at this restaurant on Christmas Eve.
The welcome was great, the service also.
The food quality and quantity were great too.
This is a beautiful place that we strongly recommend!

Dinner Winter 2016 Restaurant Week Review.
Appetizers:
1. Fluke — really nice play on different flavors and textures. small but delightful
2. Straciatella (sp?) — a large amount of fresh ricotta cheese mixture with perfectly toasted and olive oil-​ed bread
Entrée:
We had the most epic short ribs for 2. It comes with 3 massive short ribs and a really bright tomato sauce. The short ribs are tender, meaty, and have fat nicely marbled throughout. You can literally eat everything off the bone. Perfectly seasoned. Highly highly recommend.
Dessert:
1. Gelato (vanilla) and sorbet (chocolate) — The vanilla gelato was simple but pleasant. The chocolate was a bit too bitter and salty feeling for our tastes.
2. Olive oil cake — I think the cake was too dry but the ricotta ice cream was great and I loved the texture of the basil seeds.
Aside from the dessert (–1 star), everything else was amazing. Great service and ambience as well.

Restaurant Week Review.
Went with two friends on a busy Thursday night. Our reservations were at 8pm but went early around 7pm since we got out of work early. The hostess told us we’ll get the next available table but we ended up waiting until 8pm. No big deal. But I recommend you making reservations if you want to eat here.
We sat at the table upstairs next to the window looking out into the street. Which I thought «awesome!» buuuut it was freezing. I had to wear my coat the whole dinner.
I ordered the Fluke (appetizer), Risotto (main dish) and oil cake (dessert). My friends ordered meatball appetizer, eggplant parm (main), Porgy (main — fish). The fluke appetizer was DELICIOUS! I really enjoyed it. The taste and the texture of the fluke, roe and that one crunchy kernel type of topping = perfect! If you’re not a raw fish fan, then this isn’t for you. You should try the meatball appetizer. I had a bite and it was yum!
The risotto main dish was super filling. I usually don’t order risotto so I don’t have any reference to compare it too. But it was very good, and the taste wasn’t over powering and it wasn’t mushy or anything like that. But my friend and I saw the spare ribs get served at another table and bats going to be our next try! Her Porgy dish was on-​point though. I had only a bite but I may have liked it more than the risotto. Eggplant parm was nice and hot and delicious. For you vegetarians, you won’t be disappointed!
The olive oil cake was too much olive oily taste for me. BUT if I had it with the chia seed and ice cream that came with it, the olive oil taste from the cake simmered down. So my advice is, eat it with the ice cream.

Came here for restaurant week.
My friend ordered the fluke, which was delicious, and I ordered the meatballs which were also, delicious!
We ordered the Uni bucatini and the portion looked tiny. But because it’s such a heavy dish, we were full and very happy! It was so creamy and the flavors meshed so well together.
For dessert we had the olive oil cake and was not disappointed.
100% would come back again. My friend and I were both happy and full and could not stop talking about how delicious everything was.

Came here for RW Winter 2016… Come with the idea to share everything. Definitely the best strategy.
The décor/​service was really nice, relaxed, comfy booths/​couches and nice waiters who wear hipster leather aprons…
Apps-​my favorite being the fluke, really fresh, not swimming in any dressing. The stracciatella cheese tastes just like burrata, and the meatballs were really light! Not all dense and thick, bleh.
Dinner– The short ribs. Just do it. HUGE potion, enough for three. It’s cooked medium/​medium rare… Really good. There are some big chunks of fat though that get tough. The bucatini was also very good, came in a very creamy sauce and the pasta is cooked very much on the al dente side.
Dessert– the olive oil cake was good! But the ricotta ice cream on the side was much more interesting. The chocolate and vanilla gelato was really creamy and rich and the lemon gelato tasted just like frozen lemonade.
Would definitely come back for drinks, they have a small bar down below that looks ~cool~ and definitely a nice option for the area.

The food here was ok. The shellfish was gritty and the pasta was ok. Portions are extremely for the price. I can understand if the prices are high and the bites are small if the food was amazingly awesome, but this wasn’t the case. The space looks like a good date spot as it was cozy but not great for food.

I’ve been to All’onda twice, once when it first opened and again recently when a friend came into town. We both love carbs so naturally wanted to eat Italian and All’onda was a relatively easy reservation to snag at the last moment for an ideal time.
While it definitely trails my favorite casual Italian spots (L’Artusi, Maialino, Basta Pasta), I still enjoyed my meal here and will probably add it to my list of go-​to spots. We ended up sharing three pastas — the uni bucatini, the duck rigatoni, and another pasta that escapes me but basically had a ramen-​like texture to it. That was the order in which I liked them, but I did think the uni bucatini was overpriced for the portion ($ 34 I think which is almost the price of Marea’s fusilli and is definitely NOT as good).
For apps, I quite liked the arancini and veal meatballs which I got on my first visit there. The menu has definitely not changed much over the 1.5 years its been open…

Been here a few times.
Their famous sea urchin pasta was also ok, not something that would keep me coming back. I agree with a review I read saying that the texture of the pasta sauce congeals to an Elmers glue texture.
I’ve heard great things about their burger but it was also ok. Not sure if it was an off day but the bread was dry and muted the flavor of the beef.
The best thing on the menu is their bone marrow with roasted shallot gremolata & grilled sourdough appetizer. It’s $ 21 but it’s a big serving and great for sharing. Perfect paring for a drink at the bar. I’d go back for just the bone marrow and drinks.
The bartender, waiter, host and manager gave great service. Always following up, water refilled and knowledgable.

Yes!
This unassuming below-​street-​level-​Venetian restaurant in Flatiron is a gem. Best dish?
Bucatini and the All’onda burger (if I’m allowed to have two).
I met two friends on a weekday for a late lunch.
We ordered the Bucatini, ramen and All’onda burger.
Bucatini was delicious. Generous amounts of uni and cream and generous helping of lemon juice to cut into the fattiness of this dish.
I wish the uni was more briny but it was still a great dish.
Big Thanks the waiter and chef who let us order this dish off menu.
And that burger!
Surprisingly good considering Venetian cuisine is a pescatarian’s dream.
Juicy, medium rare burger topped with a thin layer of cheese and caramelized onions.
Great burger.
The ramen was ok.
For the next visit, I want to try their Brussels sprouts, burrata and skate.

Ugh. This place *should* have been absolutely perfect, and is such a beautiful space with fantastic food.
Unfortunately, my experience at lunch on 10÷8÷15 was really screwed up by one of the chefs, who felt the need to insult my order *while I could see and hear him*. What could be one of the nicest things about this space is that the kitchen is open, so you can see the chefs work — however, that’s not so pleasant when they actually hold your eye contact while making fun of your order.
For the record, I ordered their namesake burger medium. I didn’t ask for any substitutions, additions, or omissions. Nothing special. I thought this might be socially acceptable, but apparently it is despicable and worthy of mockery to this particular set of chefs — again, those working at lunch on Thursday, October 8^th. Of course, I could hear them the entire time — hence this review.
How thoroughly unprofessional and just absolutely lame. Mock your customers out of earshot next time — it’s not that hard to figure out.

All’onda is superb; the food is delicious but accessibly priced, the atmosphere is elegant but approachable, and the staff extremely gracious. The Italian-​Japanese combination is interesting and fresh, which is particularly evident by the recognition garnered by Chef Chris Jaeckle’s Uni Bucatini. I had been meaning to try All’onda since I tasted a Chris Jaeckle dish at New York Taste 2014, and I’m glad I finally did.
I dined at All’onda during summer restaurant week and the first thing that stood out was the outstanding service. Our waiter had a great sense of humor and was generous enough to allow me to taste two different wines before I made my selection.
For the food, I began with the fluke crudo. Though I didn’t love the dish, it was delicate and had a wonderful variety of textures and I still enjoyed it. The uni bucatini entrée, however, was the star and absolutely worth the MP supplement to the RW menu (in this case, $ 7). The magnificent thing about the dish is that the amount of uni flavor imparted on the pasta is the perfect amount. Each bite was intriguing and different, but not overwhelming. The portion size was reasonable and while I could have eaten fifty bowls, I was content when I finished mine. The quality of the dessert left me smiling, as I feared no dish that followed the bucatini would satisfy me, but I was proved wrong. Both the gelato and the tiramisu were stellar, and the mignardises were delightful as well.
I highly recommend All’onda.

** Restaurant Week Summer 2015 Review **
We arrived on time for our 1pm reservation for Sunday Brunch and was promptly seated upstairs in a booth table. I love sitting at booth tables because they give me so much room to sit back, relax, and enjoy my meal. All’onda’s Restaurant Week Brunch menu offers four appetizer, five entrée, and three dessert options, which is a lot more choices than most RW restaurants!
For my appetizer, I opted for the Stracciatella with salsa verde, plums, and grilled sourdough. The stracciatella was smooth and very mild. The salsa verde and plums gave the otherwise flavorless cheese a nice kick. The portion size is generous and I actually could’ve used another slice of sourdough.
My sister and mom both went with the Polpetti alla Veneziana, or veal meatballs with tomato and parmigiano fonduta. The meatballs were very tender and airy. The sauce was really nice — I think I saw some bonito flakes on top of the meatballs, which was an interesting addition. I think this was the best appetizer on the menu.
For my entrée, I had the Bucatini with smoked uni and spicy bread crumbs. The bucatini is one of their most popular pasta dishes so I knew I had to try it. For the Restaurant Week menu, there is a market price supplement charge, which ended up being $ 7 per dish for us. The dish was divine! For uni lovers, this is a special treat. The pasta is cooked to a perfect al dente and is super creamy. There is a generous portion of uni tongues dispersed throughout the dish. I highly recommend this!
My sister opted for their Pollo al Limone, or roasted lemon chicken with braised kale and pan sauce. I think this is the RW menu option that provides the biggest potion size. The chicken was very tender and not tough at all.
For dessert, both my mom and I had the Olive Oil Cake with ricotta gelato, strawberry, and basil seeds. I’ve had this dish before so I knew what I was getting. The olive oil cake is soft and light and pairs well with the ricotta gelato. I always enjoy this dish because it’s not too sweet and is a nice, light finish to a savory meal.
My sister ordered the Bellini Sundae with Prosecco sorbet and peaches. The Prosecco sorbet was a bit melted when it arrived so the pictures aren’t terribly appetizing but it was a very tasty dessert. The Prosecco gave the sorbet a bubbly texture and ensured it wasn’t too sweet. I just wish it wasn’t so melted by the time we began eating it!
Service was attentive and we were able to sit and chat during brunch without being rushed. I highly recommend visiting during Restaurant Week to take advantage of the reducing pricing of the Bucatini with Uni. I remember the market price surcharge being pretty hefty the last time I visited!

Dined at this modern Venetian-​inspired Italian restaurant for RW 15′. It’s located literally just several blocks away from Union Square. Upon entry, we were greeted by a middle-​aged gentleman who is one of the friendliest and most welcoming hosts I have yet to encounter. There are two floors to this restaurant. You can opt to be seated around the bar area downstairs or the upper level dining room. Word of advice, request for a booth table upstairs (for 4+ only) or expect to dine elbow to elbow. The restaurant-​week menu was great since it consisted mostly of their specialty dishes. We ordered:
RAW FLUKE — 5 pieces of fluke sashimi topped with beets, roe, and crispy farro. This was good but I wished the fluke was a bit thicker since the crispy farro overpowered the flavor of the fish. Overall, it was still a nice appetizer to start with.
VEAL MEATBALLS — These were good but not impressive. The sauces layered on the meatballs seemed standard.
SMOKED UNI BUCATINI — There were about 3 – 4 pieces of smoked uni which blended perfectly with the bucatini. It tasted rich and creamy with a nice textural crunch from the spicy bread crumbs. I was able to taste the sweetness with a hint of brine from the uni in every bite. This dish would’ve been perfect if the pasta was cooked more thoroughly.
SHORT RIBS FOR TWO — HOLYYY short ribs… this was amazing! Totally worth the additional $ 9. The 28-​day dry aged short ribs were cooked to perfection, medium-​rare just the way I like. Each bite was tender and succulent without being too fatty or overwhelming. The tomato mustard melded perfectly with the sweet coating of the meat. Absolutely delicious!
BELLINI SUNDAE — Nice rendition of the processco sorbet and the peaches. I liked that it wasn’t overly tart like most sorbets. However, the presentation on this dessert was such a disappointment. It came out all melted with only one scoop of sorbet while the neighboring tables had 3 scoops. Keep in mind of the cramped table seating, both sides had done restaurant week as well therefore I did not understand why ours were to differ.
TIRAMISU — This definitely stood out to me… not in a good way though. It was one of the most watered down tiramisus I’ve ever had. The cream to sponge ratio just didn’t counterpart each other. This tiramisu validated to me that dessert isn’t one of their strong suits.
To conclude, I had a great experience dining here. The service was attentive and we were pleased with our entrees. I would definitely come back to try out other enticing items on their menu. However, minus a star for their desserts.

All’onda – to my disappointment – fell short of my expectations. The burrata was an odd mix – what is supposed to be a creamy, almost spreadable, luxurious version of mozzarella cheese ended up being too liquidy within, and chewy outside. The veal meatballs were commonplace and did not impress me.
I ordered the Uni bucatini which is what they are known for. This pasta was a nice al-​dente, but certainly not the best pairing of Uni I’ve ever had – after a few bites, I was already tiresome of the salty taste and overwhelming taste of Parmesan. My companion had the risi which was a basic-​tasting creamy risotto – hardly impressive – though that of which he toted was tastier than my Uni pasta. We ordered a side of grilled corn which was delicious, though if I was looking for Mexican style corn, I’d probably go else, such as Café Habana, and not order it at a high-​end restaurant.
Alas, the Olive Oil cake was but a glorified muffin – tasty for a few bites, then quickly set aside. Strangely enough, our favorite part of the meal was the ice cream – vanilla gelato and green apple sorbet – both unique and delicious renditions of each flavor. Oddly enough, I think I would only return for the ice cream.

This is an excellent restaurant. It is also an excellent restaurant to take your parents to. Especially if they’re buying. Although, nearly every restaurant is good when someone else is buying. But All’onda is good no matter what. Let’s just move on.
Things I Heard We Should Order:
The bucatini with smoked uni (the bucatuni, if you will).
The arancini.
The burger.
Things We Ordered:
The bucatuni.
The arancini.
The burrata.
The lobster risotto.
The carrots.
The red snapper.
The dorade.
The greens.
Things We Enjoyed:
All of it.
Things That I Want to Say More About:
The carrots: As good as carrots can possibly be.
The burrata: A beautiful plate, and quite tasty.
The service: Perfection.
The burger: I do love burgers, but after ordering the Luca Brasi cocktail, I felt as though I should sleep with the fishes. And I would absolutely make sweet, sweet love to both…
The red snapper: served in a gorgeous broth with mussels, and…
The dorade. Atop a medley of pancetta, cauliflower and apple deliciousness, it was my favorite dish of the evening.
The bucatuni: While I liked this dish, it wasn’t nearly as mind-​blowing as I had been led to believe. I’d take the lobster risotto over it any day. It was also not as well received around the table. If you’re all about the uni though, go for it.